PJ I have been trying to make a sourdough starter for about two weeks. The first batch was just too thick and did not smell right. I threw it out and started again. This batch is about five days old. It smells right but is not doubling in size. My kitchen is cool so I have it on a heating pad to make sure this batch is warm enough. Is it possible that I have it too warm? My mistake the first time was adding too much flour. Now I weigh it. I used King Arthur whole wheat flour at the beginning and King Arthur unbleached all purpose flour for the feelings. Am I on the right track?

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